Sweet Potato Buttermilk Pie
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Imagine the comforting richness of sweet potato pie—now imagine it deeper, creamier, and kissed with a gentle tang. That’s the magic of buttermilk. This Sweet Potato Buttermilk Pie is a Southern treasure that blends the natural sweetness of roasted sweet potatoes with the velvety brightness of buttermilk, all nestled in a flaky, golden crust and infused with cozy spices.
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Unlike pumpkin pie, this version leans into caramel notes and earthy warmth, with a custard so smooth it practically melts on contact. And the best part? It’s wonderfully simple. No boiling, no straining—just roast, blend, and bake.
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Whether it’s Thanksgiving, a holiday potluck, or a quiet Sunday treat, this pie brings comfort and joy to every table.
🧾 Ingredients
| For the Crust | |
|---|---|
| 1 (9-inch) unbaked pie crust | Homemade or store-bought |
| → Blind-bake 10 minutes | If your recipe calls for it |
| For the Filling | |
|---|---|
| 2 lbs sweet potatoes | About 3–4 medium, roasted and peeled |
| ¾ cup granulated sugar | |
| ½ cup light brown sugar | Packed |
| 3 large eggs | Room temperature |
| 1 cup buttermilk | Full-fat for best texture |
| ½ cup unsalted butter | Melted and cooled |
| 1½ tsp ground cinnamon | |
| ½ tsp ground ginger | |
| ¼ tsp ground nutmeg | |
| ¼ tsp ground cloves | |
| ½ tsp fine sea salt | |
| 1 tsp pure vanilla extract |
Roasting Tip: Bake whole, unpeeled sweet potatoes at 400°F (200°C) for 45–60 minutes until fork-tender. Scoop out the flesh—you’ll need about 2 cups mashed.
👩🍳 Step-by-Step Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast on a baking sheet until very tender, 45–60 minutes. Let cool, then peel and mash until smooth and lump-free.
2. Make the Filling
Lower oven temperature to 350°F (175°C).
In a blender or food processor, combine mashed sweet potatoes, both sugars, eggs, buttermilk, melted butter, spices, salt, and vanilla. Blend until silky smooth—no fibrous bits allowed!
💡 No blender? Use a hand mixer, then strain the mixture through a fine sieve for that perfect custard texture.
3. Fill & Bake
Pour the filling into your prepared crust.
Bake for 55–65 minutes, until the edges are set and the center has a gentle jiggle (think Jell-O).
⏱️ Don’t overbake! The pie will continue to firm up as it cools.
🛡️ Crust browning too fast? Tent loosely with foil.
4. Cool Completely
Let the pie cool on a wire rack for at least 3–4 hours, or ideally overnight, to fully set and develop flavor.
